[graciegirl]

I bought the eggplant, the fresh grated parmesan, some fresh garlic and have gathered several recipes off the internet.

I was born and raised in Ohio and the very first time that I had homemade Italian sauce was here in The Villages. I am a fairly decent cook but I generally make spagetti with sauce out of a jar.

So any tips about this undertaking will be appreciated.

Do you peel the eggplant? How much do you salt it before you drain it in the colander and for how long??? Do you use Parmesan alone or add another cheese?